Roasted Broccoli with Buttery Bread Crumbs

Roasted Broccoli with Buttery Bread Crumbs 1 1/2 pounds Broccoli 2 tablespoons Olive Oil 1 1/2 teaspoons Salt, Divided 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1 cup Panko Breadcrumbs 2 tablespoons Butter 3 cloves Garlic, Chopped fine 1 .9 ounce package Hollandaise Sauce Mix Preheat the oven to 450°F. Cut the broccoli into florets and place on a baking sheet. Toss with the olive oil, salt, pepper and garlic powder and roast for 15 minutes, turning halfway through. While the broccoli is roasting, melt the butter in a large skillet. Add the garlic, stir and cook for one minute, then add the breadcrumbs tossing to coat in the butter and garlic. Cook until the breadcrumbs are brown and toasted, about 5 minutes. Make the hollandaise sauce according to package directions. Place the broccoli on a serving dish, drizzle with the hollandaise sauce then top with the toasted breadcrumbs.